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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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cutlut balls

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cutlut balls


Ingredients:

200g salmon or fish

350g potatoes

1 large onion, finely chopped

10 chili or courgette pods (reduce if you like spicy food)

2 tablespoons of garlic and ginger, minced

2 cloves of turmeric, cumin, and cinnamon bark

A little ground cloves and cardamom

1/2 tablespoon of ground pepper (1 teaspoon if powdered)

1 tablespoon of chili powder

1/2 teaspoon of turmeric powder

1 teaspoon of turmeric powder

Salt to taste

2 tablespoons of vegetable juice

Coconut oil

Biscuit powder

2 eggs

(You can adjust the spiciness according to your taste.)


How to make:

First, boil the potatoes and mash them. As. If salmon, cut into pieces as desired. If fish is boiled, boil it with turmeric powder, pepper, salt and cut into pieces as desired.

Put a pot on the stove, add 1 tablespoon of coconut oil, add crushed garlic, ginger, finely chopped onion, green chili or kochchi, turmeric, curry leaves and saute. Then add cinnamon, cloves, cardamom powder and stir. Now add the five spices. Add pepper, chili powder, turmeric powder, three-five powder, salt and stir and let it simmer for a while. Then add the salmon or fish and stir and saute.

Now add the boiled potatoes, remove the leeks and stir, add lime juice and taste. Make the cutlet mixture into balls of the desired size like this.

Now dip the balls in the egg mixture, then roll in the biscuit crumbs and deep fry.

If you like, dip them in the egg mixture and biscuit crumbs twice and deep fry.)






* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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